No ImageWhole Wheat Bread

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  1. Melody Gardner

    This is the basic recipe I have been making for bread for years!! I do add eggs, and use different wheat flours, such as spelt, or barley, which gives the bread a depth of flavor. Also, because the whole grains tend to sheer the strands of gluten, and sometimes have a slightly bitter taste, I mix the whole grains with the liquids and yeast, and let it soak for about 30 minutes. This really helps the texture of the bread. If you don’t have honey, and want your bread to brown nicely, add 1/2 a teaspoon of baking soda.
    Great recipe!!! I have raised a household of healthy kids on this bread. Store bought almost always has unhealthy junk in the mix!!

    xxxxxyyyyy

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  2. Diane

    Perfect recipe!!! Followed to the “t” and will now make this forever!

    xxxxxyyyyy

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  3. Bader

    Really nice bread. I subitiute some of the yeast with sourdough starter just for taste and it gave it another dimension of flavor. Really tasty bread even without the sourdough starter. Thanks for the recipe!

    xxxxxyyyyy

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  4. Matthew

    Quite new to bread making. Followed recipe & instructions to the letter. VERY pleased! They look “professionally made”.
    While the crumb, color & crust were excellent I would like the next batch to be a little more moist and have a bit more flavor. How do I accomplish these goals? More butter?

    xxxxxyyyyy

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  5. Mary

    Can I omit the butter? or used same amount of oil instead? Husband avoids lactose! I usually have lactose free milk on hand, which should work–but wondered about the bit of butter.

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